Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1999-07-07
2000-10-31
Bhat, Nina
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426459, 426463, 426622, 426623, A23L 1211, A23L 1182, A23L 110
Patent
active
061398926
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method of reducing the content of phytate emanating from phytic acid, and high degree of phytase, in intact grains of cereals, in particular grains of cereals like wheat, rye, rye wheat, barley, oats, but also cereals like maize, rice, millet, sorghum etc. thereby making it possible to simply, cheaply and effectively preparing a product of intact cereal grains having a high quality, having a high microbiological quality, having a good shelf life and having a good bioavailability of minerals and of myo-inositol, having a suitable degree of gelatinization of starch and having a high sensoric and rheologic quality.
The invention also relates to cereal products processed according to the present invention. A product of this type is very well suited for preparing all kinds of cereal products like bread, porridge, flakes, milk cereal drinks etc. The product is also well suited as animal feedstuff.
Phytate (myo-inositol hexaphosphate) emanating from phytic acid is, present in all kinds of cereals and corresponds to 50-85% of the total content of phosphorus in the grains. The cereal grains have a high degree of valuable minerals and trace elements, which are, however, bound by phytate, and this negatively affects the possibility of the intestine of human beings and animals to absorb said valuable minerals and trace elements, for instance iron, zinc, calcium, magnesium and other minerals, in particular divalent metals. The grains also contain the enzyme phytase which is capable of hydrolysing the phytate to free myo-inositol. Thereby said minerals and trace elements are released so as to be able to become absorbed in the intestine. Such free myo-inositol also is important for a satisfactory growth of children and also has clinical effect at certain conditions of illness.
Already in 1920 it was found that cereals has a rachitical effect on dog puppies, and later studies of puppies have shown that rachitis appears depending on the content of phytate in cereals. It has also been found that phytate affects the possibility of absorption of calcium and phosphorus of human beings, and there are clear evidences that the absorption of both calcium and phosphorus, iron and zinc is increased if the content of phytate in cereals is reduced.
It is known that the content of phytate can be reduced in flour in that said flour is mixed with water. This depends on the influence of the enzyme phytase which is naturally present in cereals and which reduces phytate (myo-inositol hexaphosphate) by hydrolysis into free myo-inositol and organic phosphates. Phytase is inactive in dry cereals but is activated when the moisture content is increased. Optimum conditions for phytase in wheat is said to be 50-60.degree. C. and pH 4.5-5.5. Phytase in rye is said to have high activity under corresponding conditions.
A flour-water mixture which is dried, however, provides a product which is very susceptible to oxidation and which has therefore a restricted shelf-life (the product turns rancid).
The basis of the invention has been the problem of suggesting a method according to which whole cereal grains can be treated so that the content of phytate therein is strongly reduced and so that a product is obtained comprising whole intact cereal grains having a high quality, having a high microbiological quality and a good stability against oxidation and a good shelf life, having a good bioavailability of minerals and myo-inositol, having a suitable degree of gelatinization of starch and a high sensoric and rheologic quality.
As known so far, it has not been possible to provide a method by means of which the content of phytate can be reduced in intact grains of cereals.
Surprisingly it has now been proved possible to reduce the content of phytate in intact cereal grains, in some cases by more than 95% in that the grains are subjected to a hydrothermal treatment in the form of a repeated process comprising wet steeping and thereafter a dry steeping of the cereal grains.
According to the invention this is made in that the
REFERENCES:
patent: 4375431 (1983-03-01), Bradford et al.
patent: 5248765 (1993-09-01), Mazer et al.
patent: 5554399 (1996-09-01), Vanderbeke et al.
patent: 5891708 (1999-04-01), Saniez et al.
Ahlden Inger
Ahvenainen Juha
Almen H.ang.kan
Asp Nils-Georg
Autio Karin
Bhat Nina
OY Lahden Polttimo
Semper AB
Skanska Lantmannen, ek. for
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